Sjt. I. S. Amin, Chief Chemist of the Alembic Chemical Works of Baroda,
says the following in his criticism of the foregoing comparative
analysis made by him:
"The date palm gur compares favourably with the best known
Kolhapur sugarcane gur. The percentage of Ash, i.e. minerals in
case of date palm gur is greater than that of sugarcane gur.
In spite of high percentage of minerals in date palm gur, it will
not be felt too saltish in food preparations. Some sugarcane gur
prepared in Charotar (Baroda State) is found to contain a very high
percentage of minerals on account of the high contents of salts in
irrigation water from wells. Higher mineral contents in gur
should not be a cause of prejudice against it. Potas­sium in the gur
is fairly good. Potassium intake by human beings is important as it
functions actively in the metabolisms of cell control and cell growth.
Toddy (sweet) gur is superior to sugarcane gur on account
of its containing vitamins B and B1, as these vitamins are
associated with the yeast cells and which are sufficiently present in
toddy (sweet). It is possible to maintain the activity of Vitamin B and
B,, at a higher degree if rapid concentration in suitable shallow pans
by skilful hand stirring is carried out at low heat."